This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Preparation

Preheat the oven to 350 F. Butter and flour a standard size (9×5) loaf pan and line pan with parchment paper for easy removal.

In a large bowl, beat together the sugar, egg and vanilla using a hand mixer. Add the butter and beat until completely smooth and the butter is fully incorporated. Beat in the buttermilk and bananas until combined. Set aside.

In a separate bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated then pour the batter into the pan.

Make the crumb topping by combining the powdered sugar, flour, cinnamon, salt and melted butter. Using your hands, crumble the mixture over the batter in the pan.

Bake for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.